Isolation and characterization of bacteriocinogenic lactic bacteria from M‐Tuba and Tepache, two traditional fermented beverages in México

Fuente-Salcido, Norma M de la; Castañeda-Ramírez, José Cristobal; García-Almendárez, Blanca E.; Bideshi, Dennis K.; Salcedo‐Hernández, Rubén; Barboza‐Corona, José E.

doi:10.1002/fsn3.236

Cited by 36 publications

(22 citation statements)

References 28 publications

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“…The differences among these beverages are the production process, the coconut tree species and the plant part where the sap is collected (Santiago-Urbina and Ruíz-Terán, 2014). In Mexico, several traditional fermented beverages are produced such as pulque (Escalante et al, 2016), pozol (Díaz-Ruíz et al, 2003), and Tuba (De la Fuente-Salcido et al, 2015). Tuba was brought to Mexico by Philippine influence during the Spanish colonial period.…”

Section: Introductionmentioning

confidence: 99%

Bacterial Diversity and Population Dynamics During the Fermentation of Palm Wine From Guerrero Mexico

et al. 2019

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Palm wine is obtained by fermentation of palm tree sap. In the Pacific coast of Mexico, palm wine is called Tuba and it is consumed as a traditional fermented beverage. Tuba has empirical applications such as an auxiliary in gastrointestinal diseases and a good source of nutrients. In the present study, a next-generation sequencing of the V3–V4 regions of the 16S rRNA gene was employed to analyze bacterial diversity and population dynamics during the fermentation process of Tuba, both in laboratory controlled conditions and in commercial samples from local vendors. Taxonomic identification showed that Fructobacillus was the main genus in all the samples, following by Leuconostoc , Gluconacetobacter , Sphingomonas , and Vibrio . Alpha diversity analysis demonstrated variability between all the samples. Beta diversity clustered the bacterial population according to the collection origin of the sample. Metabolic functional profile inference showed that the members of the bacterial communities may present the vitamin, antibiotic and antioxidant biosynthesis genes. Additionally, we further investigated the correlation between the predominant genera and some composition parameters of this beverage. This study provides the basis of the bacterial community composition and functionality of the fermented beverage.

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Section: Introductionmentioning

confidence: 99%

Bacterial Diversity and Population Dynamics During the Fermentation of Palm Wine From Guerrero Mexico

et al. 2019

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“…P3T35). In Guerrero, Tuba is consumed as a refreshing, hydration drink and it is empirically used as a traditional aid for gastrointestinal discomfort and nutritional aid (De la Fuente-Salcido et al, 2015; Velázquez-Monreal et al, 2011). The functional profile prediction ( Figure 5 ) enable us to support to the empirical uses of Tuba.…”

Section: Discussionmentioning

confidence: 99%

“…It is obtained from the sap of the inflorescences of Cocos nucifera L and it is consumed as a traditional beverage. Tuba is empirically used by locals as an aid in gastrointestinal problems and as a rehydration drink (De la Fuente-Salcido et al, 2015; Velázquez-Monreal et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Bacterial diversity and population dynamics during the fermentation of palm wine from Guerrero Mexico

Astudillo-Melgar

Ochoa-Leyva

Utrilla

et al. 2018

Preprint

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20Palm wine is obtained by fermentation of palm tree sap. In the Pacific coast of Mexico, 21 palm wine is called Tuba and it is consumed as a traditional fermented beverage. Tuba has 22 empirical applications such as an auxiliary in gastrointestinal diseases and a good source of 23 nutrients. In the present study, a next-generation sequencing of the V3-V4 regions of the 24 16S rRNA gene was employed to analyze bacterial diversity and population dynamics 25 during the fermentation process of Tuba, both in laboratory controlled conditions and in 26 commercial samples from local vendors. Taxonomic identification showed that 27 Fructobacillus was the main genus in all the samples, following by Leuconostoc, 28 Gluconacetobacter, Sphingomonas, and Vibrio. Alpha diversity analysis demonstrated 29 variability between all the samples. Beta diversity clustered the bacterial population 30 according to the collection origin of the sample. Metabolic functional profile inference 31 showed that the members of the bacterial communities may present the vitamin, antibiotic 32 and antioxidant biosynthesis genes. Additionally, we further investigated the correlation 33 between the predominant genera and some composition parameters of this beverage. This 34 study provides the basis of the bacterial community composition and functionality of the 35 fermented beverage.36

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“…Moreover, some lactic fermented beverages are traditionally produced from fruit or vegetables in specific areas, such as Turkey [18,19] or Albania and Kossovo [20]. Most fruit-based non-alcoholic or low-alcoholic traditional beverages are made by complex microbiota associating yeasts, LAB and acetic acid bacteria.…”

Section: Traditional Lactic Fermented Beveragesmentioning

confidence: 99%

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

et al. 2020

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Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.

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Isolation and characterization of bacteriocinogenic lactic bacteria from M‐Tuba and Tepache, two traditional fermented beverages in México

Cited by 36 publications

References 28 publications

Bacterial Diversity and Population Dynamics During the Fermentation of Palm Wine From Guerrero Mexico

Bacterial Diversity and Population Dynamics During the Fermentation of Palm Wine From Guerrero Mexico

Bacterial diversity and population dynamics during the fermentation of palm wine from Guerrero Mexico

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

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